Kids

Spring Rolls

Note:This recipe, created by Vijay Dey of North Carolina, won a national contest and was served at a White House lunch for kids. His spring rolls pack a lot of veggies into just one dish! (If you try this recipe, get a grownup's help because it requires using a knife and the stove.)

Prep time: 45 minutes

What you need:

1 pound boneless, skinless chicken breasts, cut into thin strips

1 tablespoon plus 1 teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon reduced-sodium soy sauce

1 teaspoon cornstarch

2 tablespoons vegetable oil

2 teaspoons sesame oil

5 cups mung bean sprouts

2 cups chopped napa cabbage

1 cup grated carrots

5 fresh shiitake mushrooms, sliced

2 scallions, sliced

3 teaspoons minced fresh ginger

24 spring roll wrappers

Equipment and supplies:

Measuring cups/spoons

Knife

Medium bowl

Sauté pan

Stove

Pie plate

Cutting board

Damp paper towel

What to do:

In a medium bowl, marinate the chicken with 1 teaspoon salt, pepper, soy sauce, and cornstarch.

In a wok or sauté pan, warm the vegetable and sesame oils over medium heat.